Sidedish - Giada de laurentiis chestnut stuffing recipes

Author: Lara Taylor  

Stuffing with Chestnuts, Mushrooms and Pancetta Recipe from Food Network Get Raffy's Turkey Sausage and Chestnut Stuffing Recipe from Food Network Get Bacon Stuffing with Radicchio and Chestnuts Recipe from Food Network It comes from her Aunt Raffy, who created it when she wanted a stuffing that melded both Italian and American styles.

Ciabatta Stuffing with Chestnuts, Mushrooms and Pancetta

Get Ciabatta Stuffing with Chestnuts, Mushrooms and Pancetta Recipe from Food Network
Provided by: Giada De Laurentiis
Total time: 85 minutes
Cook time: 60 minutes
Prep time: 25 minutes
Yields: 12 servings
Cuisine: italian
Number of ingredients: 15

Ingredients:

• 6 tablespoons (3/4 stick) butter, plus more for baking dish
• 8 ounces pancetta, cut into 1/4-inch dice
• 2 large onions, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, chopped
• 2 tablespoons freshly chopped rosemary leaves
• 1 pound baby bella mushrooms, chopped
• Salt and freshly ground black pepper
• 2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely chopped
• 2/3 cup freshly grated Parmesan
• 1 pound day-old ciabatta bread, cut into 3/4-inch cubes
• 1 cup canned low-salt chicken broth, plus more if needed
• 2 large eggs, beaten
• 1/4 cup chopped fresh Italian parsley leaves

How to cook:

1. Preheat the oven to 350 degrees F. Butter a 15 by 10 by 2-inch glass baking dish.
2. Melt 2 tablespoons of butter in a large heavy skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a plate lined with a paper towel.
3. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, garlic, rosemary, and mushrooms. Season with salt and pepper, to taste. Saute until the onions are very tender, about 12 minutes.
4. In a large bowl, add the sauteed vegetables, the chestnuts, Parmesan and bread. Add enough broth to the stuffing mixture to moisten. Add the cooked pancetta and eggs. Season the stuffing, to taste, with salt and pepper and add the parsley. Stir to completely combine all the ingredients.
5. Transfer the stuffing to the prepared dish. Bake until the stuffing is heated through and the top is golden brown, 30 to 45 minutes. Remove from the oven and serve.

Notes: Bacon and Chestnut Stuffing, Giadzy Bacon and Chestnut Stuffing Giada Recipes, Veggie Recipes, Dinner Recipes, Chestnut Stuffing. gdelaurentiis. Giada De Laurentiis. 398k followers.

Tags:

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How to Make Giada's Sausage Chestnut Stuffing

Raffy's savory turkey sausage and chestnut stuffing. Get the recipe: http://www.foodnetwork Duration: 4:05

Giada's Sweet and Savory Stuffing

Subscribe ▻ http://foodtv.com/YouTubeGet the recipe ▻ https://foodtv.com/2JDa8POBe Giada De Duration: 4:01

Giada De Laurentiis' Bacon Stuffing

Giada gives stuffing an Italian twist with ciabatta, chestnuts, Parmesan and radicchio Duration: 3:23

Raffy's Turkey Sausage and Chestnut Stuffing

Get Raffy's Turkey Sausage and Chestnut Stuffing Recipe from Food Network
Provided by: Giada De Laurentiis Bio & Top Recipes
Total time: 50 minutes
Cook time: 25 minutes
Prep time: 25 minutes
Yields: 6 servings
Cuisine: european
Number of ingredients: 15

Ingredients:

• 1 medium green apple, cored and diced into 1-inch cubes
• 1 medium red apple, cored and diced into 1-inch cubes
• 1 medium onion, diced into 1/2-inch cubes
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter, plus 2 tablespoons cubed
• 1/4 cup dry white wine
• 1 (6-ounce) bag dried cranberries
• 1/2 tablespoon salt
• 1 teaspoon freshly ground black pepper
• 1 pound sweet Italian turkey sausage, meat removed from casing
• 8 ounce jar steamed whole chestnuts, roughly chopped
• 1/2 pound day old cornbread or bread, cut into 1/2-inch cubes
• Pinch red pepper flakes
• 1 cup canned chicken stock
• 1 cup freshly grated Parmesan

How to cook:

1. Preheat oven to 400 degrees F.
2. In a medium saute pan add the apples, onion, 1 tablespoon oil and butter cook over a medium low heat for 10 minutes to soften. Add the wine, cranberries, and salt and pepper, simmer for about 5 minutes. Take off the heat and allow the mixture to cool.
3. In a large saute pan over medium high heat, add 1 tablespoon olive oil and turkey sausage meat and break up with a wooden spoon and cook until browned and cooked through, approximately 8 to 10 minutes.
4. In a medium bowl toss together the fruit and onion mixture, the sausage, the chestnuts, the cornbread and red pepper flakes. Combine all the ingredients.
5. Add the chicken stock, and 3/4 cup of the Parmesan. Gently place into an 8 1/2 by 8 1/2- inch glass Pyrex baking dish and top with the remaining Parmesan. Dot with butter. Place in middle rack and bake until top is golden brown, 45 minutes to 1 hour.

Notes: Check Out Giada De Laurentiis' Ciabatta and Chestnut Stuffing Recipe, Giadzy, Giada De Laurentiis' Instagram page, just posted a recipe for Ciabatta and Chestnut Stuffing. Check out the details!

Bacon Stuffing with Radicchio and Chestnuts

Get Bacon Stuffing with Radicchio and Chestnuts Recipe from Food Network
Provided by: Giada De Laurentiis Bio & Top Recipes
Total time: 70 minutes
Cook time: 20 minutes
Yields: 8 servings
Number of ingredients: 13

Ingredients:

• 1 large loaf ciabatta bread, cubed into 1-inch pieces (about 11 cups)
• 2 tablespoons unsalted butter, plus more for the pan
• 3 to 3 1/4 cups low-sodium chicken broth
• 12 ounces thick-cut applewood-smoked bacon, chopped
• 2 carrots, peeled and finely chopped
• 1 stalk celery, finely chopped
• 1 small red onion, finely chopped
• 1 teaspoon kosher salt
• 1 cup chestnuts, roughly chopped
• 1 teaspoon chopped fresh rosemary
• 1 head radicchio, chopped into 1-inch pieces
• 3 tablespoons olive oil
• 1 1/2 cups freshly grated Parmesan cheese

How to cook:

1. Spread the ciabatta cubes out on baking sheets and leave at room temperature to dry out for 24 hours before making the stuffing.
2. Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish and set aside.
3. Heat the broth in a small saucepan over medium-low heat.
4. Add the bacon to a large skillet and place over medium heat. Cook, stirring often, until almost browned and crispy, about 5 minutes. Stir in the carrots, celery and red onion and season with the salt. Continue to cook, stirring often, until the vegetables are beginning to soften and the bacon is crispy, an additional 4 minutes. Remove from the heat and stir in the chestnuts, rosemary and radicchio.
5. Place the bread cubes in a large bowl. Add the vegetable mixture to the bowl along with the olive oil and 1 cup of the Parmesan cheese. Toss well to combine. Add the broth and toss again until the bread mixture is entirely and evenly moistened.
6. Pour the mixture into the prepared dish and top with the remaining 1/2 cup Parmesan. Dot with the butter and cover with foil. Bake, covered, for 30 minutes. Uncover and cook until browned and crispy on top and warm all the way through, an additional 20 minutes.

Notes: Bacon and Chestnut Stuffing, Stuffing is one of those essential holiday side dishes that everyone seems to have Giadzy Bacon and Chestnut Stuffing Giada De Laurentiis.

Turkey Sausage and Chestnut Stuffing

This recipe was featured on Giada De Laurentiis' "Everyday Italian". It comes from her Aunt Raffy, who created it when she wanted a stuffing that melded both Italian and American styles.
Provided by: Julesong
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 16

Ingredients:

• 1 medium green apple
• 1 medium red apple
• 1 medium onion
• 2 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter
• 1/4 cup dry white wine
• 1 (6 ounce) bag dried cranberries
• 1/2 tablespoon salt
• fresh ground black pepper, to taste
• 1 lb sweet Italian turkey sausage, meat removed from casing (can substitute sweet Italian pork sausage, if you prefer, Aunt Raffy uses pork, Giada likes turkey)
• 8 ounces steamed whole chestnuts (Aunt Raffy leaves them whole, Giada likes them chopped)
• 1/2 lb day old cornbread or 1/2 lb bread, cut into 1/2-inch cubes
• 1 pinch red pepper flakes (optional)
• 1/2 cup reduced-sodium chicken broth or 1/2 cup chicken stock
• 1 cup freshly grated parmesan cheese, divided
• 2 tablespoons butter, pinched into pieces

Nutrition:

• Calories: 767 calories
• Fat: 37.5 grams
• Saturated Fat: 15.6 grams
• Cholesterol: 127 milligrams
• Sodium: 2721.7 milligrams
• Carbohydrate: 74.2 grams
• Fiber: 5 grams
• Sugar: 14.1 grams
• Protein: 32.5 grams

How to cook:

1. Preheat oven to 400 degrees F.
2. Core the apples and dice them into 1-inch cubes. Dice the onion into 1/2-inch cubes.
3. Over medium low heat, sauté the apples and onion in 1 tablespoon of the olive oil melted together with the unsalted butter. Cook for 10 minutes, until softened. Add the wine, cranberries, salt, and pepper, and let simmer for 5 minutes. Remove from heat and allow to cool; set aside.
4. Over medium high heat in a large pan, heat the remaining tablespoon olive oil and add the turkey sausage removed from the casings. Cook until browned well, breaking the pieces up with a wooden spatula or spoon, about 8 to 10 minutes.
5. In a large bowl combine the sautéed fruit/onion mixture, cooked sausage, chestnuts (whole or chopped), cornbread, and red pepper flakes (if using). Toss gently but well. Add the chicken broth and 3/4 cup of the Parmesan and toss again (may add another 1/2 cup broth if you feel the stuffing is too dry).
6. Oil a large casserole dish (8.5 x 8.5 inch) with olive oil or pan spray, then pour stuffing into dish. Be gentle when spreading it in the pan, you don't want to smash the bread cubes.
7. Sprinkle over the remaining Parmesan, and dot with the butter pieces.
8. Bake in 400 degree F oven on middle rack for 45 minutes to 1 hour, until the top is golden brown.

Notes: Bacon and Chestnut Stuffing, Place the bread cubes in a large bowl and add the vegetable mixture to the bowl along with 1 cup of parmesan cheese and the egg. Toss well to combine. Add the